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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chocolate Zucchini Sheet Cake Recipe

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This recipe for Chocolate Zucchini Sheet Cake is from The Hostetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake
2 cups sugar
1 cup vegetable oil
3 eggs
2½ cups all-purpose flour
¼ cup baking cocoa
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
½ cup milk
2 cups shredded fresh zucchini
1 T vanilla extract

Frosting
½ cup butter
¼ cup baking cocoa
6 T evaporated milk
1 lb. (4 cups) confectioners sugar
1 tsp. vanilla
Directions:
Directions:
In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15x10x1-in. baking pan. (I use a regular 9x13) Bake at 375° for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack.
Number Of Servings:
Number Of Servings:
Depends on the size you cut!
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Best way to use vegetables!

 

 

 

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